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The following resources will help you build your foundational culinary skills. Take a moment to review them before joining the next Cooking with Plants culinary class to deepen your learning experience.
Watch the beginning of Class One and check out this handout to learn the basics of whole food, plant forward eating.
Explanation of the basic grip and hand positions needed to safely use a chef's knife
Learning the most commonly used knife cuts will help you quickly prepare delicious meals. These cuts are not difficult, but do require practice. Be patient with yourself!
Reading a recipe seems basic enough, right? It can be harder than you think! Watch this video from America's Test Kitchen to set yourself up for success and ensure you don't miss any key steps and processes.
*Warning: This video contains commercials. We cannot control the content of these commercials and do NOT endorse the products, services, or other items advertised.
What does it mean when a recipe says to "reduce", "knead" or "fold"? Follow the link to learn the answer and gain a better understanding of other common cooking terms.
Mise-en-place is a French term for "everything in its place" and refers to one of the most important time (and stress) saving steps in cooking. Click the link above to learn more about mise-en-place and how to practice it!
*Warning: This video contains commercials. We cannot control the content of these commercials and do NOT endorse the products, services, or other items advertised.
Sometimes, we don't have certain ingredients on hand. Use this handy tool from the Boston Medical Center to identify options for substitution!
Food is so much more than physical nourishment. It is an important tie to our culture, heritage, and memories. It also a valuable tool for connection. This resource provides easy to implement tips for how to create positive connections through food.
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